Stir Fried Chinese Spinach in Fermented Beancurd Sauce

Those who live in South East Asia will be relatively used to this version of a stir fry. It's not your usual Cantonese version of oyster sauce or plain garlic. I suppose that it's more Teochew or Hokkein. Also, its fermented beancurd. Not fermented soybeans. The taste is more like miso but 10x more pungent but it mellows out when cooked. It normally comes in a small bottle and is fermented with chilli.